Squabs en Compote

Ingredients

• six fine, fat squabs
• half an ounce of butter
• one cut-up onion
• one carrot cut the same
• a pinch of salt
• six small glazed onions
• one medium-sized carrot
• one ounce of salt pork
• six cut-up mushrooms
• a pint of Espagnole sauce

Method

1. 1

   Singe, draw, and truss the squabs with their legs inside.

2. 2

   Place them in a saucepan with butter, onion, and carrot.

3. 3

   Season with salt, cover, and cook on a good fire for ten minutes.

4. 4

   In another saucepan, combine glazed onions, carrot, salt pork, and mushrooms with Espagnole sauce, and cook for thirty minutes.

5. 5

   Transfer the squabs to this mixture and cook for five more minutes.

6. 6

   Dress the garnishing on a hot dish, arrange the squabs on top, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 215. The excerpt below is the record exactly as published.

Squabs en Compote.— Singe, draw, and truss with their legs thrust inside, six fine, fat squabs ; lay them in a saucepan with half an ounce of butter, one cut-up onion, and one carrot cut the same. Season with a pinch of salt, then put the lid on the pan, and cook on a good fire for ten minutes. Put in a saucepan six small glazed onions (No. 967), one medium-sized carrot, cut with a vegetable-scoop (blanching the latter for two minutes), one ounce of salt pork cut into small pieces, and six cut-up mushrooms ; moisten them with a pint of Espagnole sauce

Cook this with the app: pantry check, scaling, and the assistant.